Why You’ll Love This Vegan Chickpea Noodle Soup
Few recipes carry the same comforting nostalgia as a warm bowl of noodle soup. Traditionally, chicken noodle soup is seen as the ultimate comfort food – but this vegan chickpea noodle soup captures the same magic without any meat or dairy.
What makes this recipe different is its balance of hearty chickpeas, aromatic vegetables, and a rich herb-infused broth. It’s soothing when you’re under the weather, cozy on a winter night, and nourishing enough for a weeknight family dinner.
This isn’t just a swap of chicken for chickpeas — it’s a carefully crafted dish that stands on its own as a nutrient-packed, plant-based powerhouse.
Key Highlights
- Protein-Rich – Chickpeas bring 14g+ protein per serving.
- Family-Friendly – Familiar flavors kids love, with fun noodle options.
- Budget-Friendly – Made with pantry staples like canned chickpeas and pasta.
- Meal-Prep Friendly – Stays fresh for days, freezes beautifully (without noodles).
- Immune-Boosting – Vitamin-rich veggies + herbs for natural wellness.
Ingredients for Vegan Chickpea Noodle Soup
Here’s what you’ll need to make your pot of cozy goodness:
Base & Aromatics
- 2 tbsp olive oil (or broth for oil-free)
- 1 large yellow onion, finely chopped
- 3 carrots, sliced into rounds
- 3 celery stalks, diced
- 4 cloves garlic, minced
Herbs & Seasonings
- 1 tsp dried thyme
- ½ tsp dried rosemary (lightly crushed)
- 1 bay leaf
- ½ tsp turmeric (optional, for color & anti-inflammatory benefits)
- ½ tsp smoked paprika
- 1 ½ tsp kosher salt (adjust to taste)
- ½ tsp black pepper
Main Ingredients
- 2 (15-oz) cans chickpeas, rinsed & drained
- 8 cups low-sodium vegetable broth
- 6–8 oz egg-free pasta noodles (spirals, shells, or broken spaghetti)
Flavor Finishers
- 2 tbsp nutritional yeast (adds savory depth)
- 2 tbsp fresh lemon juice
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill (optional, for brightness)
Step-by-Step Cooking Instructions
1. Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 8–10 minutes until softened and fragrant.
2. Bloom the Spices
Add garlic, thyme, rosemary, turmeric, smoked paprika, salt, and pepper. Stir for 1–2 minutes to release aromas.
3. Add Broth & Chickpeas
Pour in the vegetable broth. Stir in chickpeas and bay leaf. Simmer gently for 15–20 minutes.
4. Cook the Noodles
- Option A (Quick): Add noodles directly to the pot and simmer until al dente.
- Option B (Best for Meal Prep): Cook noodles separately, then stir into bowls when serving. This prevents mushiness.
5. Brighten & Finish
Remove bay leaf. Stir in nutritional yeast, lemon juice, parsley, and dill. Adjust seasoning to taste.
6. Serve & Enjoy
Ladle into bowls, garnish with extra herbs, and serve with crusty bread or crackers.
Nutrition Profile (Per Serving, 6 Servings)
- Calories: ~380
- Protein: 14g
- Fiber: 10g
- Fat: 8g (heart-healthy from olive oil)
- Carbs: 55g
- Vitamins: Rich in Vitamin A, C, folate, and iron
👉 Compared to chicken noodle soup, this vegan version is lower in fat, cholesterol-free, and higher in fiber, making it both lighter and more nourishing.
Variations & Customizations
- Gluten-Free: Use rice or lentil pasta.
- Creamy Version: Stir in ½ cup cashew cream or coconut milk.
- Extra Protein: Add cubed tofu, tempeh, or more beans.
- Leafy Greens Boost: Stir in kale, spinach, or Swiss chard during the last 5 minutes of cooking.
- Global Twist: Add miso and soba noodles for a Japanese-inspired bowl, or cumin and cilantro for a Mediterranean vibe.
Serving Ideas
- With sourdough bread for dipping.
- Paired with a vegan grilled cheese sandwich.
- As a starter soup before a main course.
- Topped with roasted chickpeas for crunch.
Advanced Tips from the Test Kitchen
- Caramelize Mirepoix: Let onions and carrots slightly brown before adding broth for a deeper, sweeter flavor.
- Add Umami: Stir in a teaspoon of miso paste or tamari at the end for extra depth.
- Meal Prep Hack: Cook soup base without noodles, freeze in portions, then add fresh pasta later.
- Flavor Layering: Squeeze lemon juice at the end, not while simmering — this keeps the broth bright and fresh.
Storage & Meal Prep
- Refrigerator: 4–5 days in airtight container.
- Freezer: Up to 3 months (without noodles). Add fresh-cooked pasta when reheating.
- Reheat: Gently on the stovetop; add extra broth if thickened.
Frequently Asked Questions
Q: Can I use dried chickpeas instead of canned?
Yes, soak overnight and cook until tender before adding.
Q: Can I make this in an Instant Pot?
Yes! Sauté aromatics, add all ingredients (except noodles, lemon, herbs), pressure cook 8 minutes, quick release, then add noodles separately.
Q: Is this soup kid-friendly?
Absolutely! Use fun pasta shapes and reduce strong herbs for picky eaters.
Q: Can I add potatoes or corn?
Yes, add diced potatoes with the broth, and stir in corn or peas near the end for extra sweetness.
Final Thoughts
This Vegan Chickpea Noodle Soup proves that comfort food doesn’t need meat to feel satisfying. It’s hearty, nutrient-dense, versatile, and deeply warming. Whether you’re cooking for your family, meal-prepping for the week, or just craving something soothing — this soup is a plant-based hug in a bowl.